Zoom and Pan: Troll 2

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Panned by many — including its own cast members — as the best/worst film ever made, Troll 2 (buy it) doesn't seem to offer its audience much beyond unbelievable one-liners and general befuddlement. (And, strangely enough, no trolls — the villains are technically goblins.) People love to hate it: the film holds the coveted position of number 58 in IMDB's Bottom 100 list.

The all-American, nuclear Waits family (accompanied by the ghost of dead grandpa Seth), takes a holiday in the dreary town of Nilbog, UT, population 26. They plan to stay in the home of a Nilbog family in order to gain some kind of authentic, old-timey experience. The residents of Nilbog play host, repeatedly attempting to feed their guests strange green food that, it turns out, will either turn them into trees, slime, or slimy corpses, depending on the director's whim. Once transformed, the victims are then sloppily devoured by goblins that look, according to Mike Nelson of MST3K, like Larry David on a bad day.

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"Asian Flair" and Mainstream Food Media

asianingredients

Photograph: dugspr

In an essay for The Bygone Bureau, Darryll Campbell discusses an unsettling trend in middlebrow cooking: "Asian Flair." Used to describe ingredients from a multitude of Asian countries and cultures, "Asian flair" has been used by Rachael Ray, Zagat's and even Coolio to describe that certain something that takes a dish from boring to vaguely exotic.

While Campbell makes a great case for why diluting the cultures of many countries down to what amounts to garnish is kind of racist, he also uses the term's offensiveness to take issue with the legitimacy of the culinary superstars who use it. What's more important here, whether Rachael Ray is making haute cuisine, or the misguided usage of the term itself?

Rachael Oehring

Taste the Rainbow (Cake)

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What cake could be awesome enough for Martha Stewart to deem it "amazing"? This 28-layer cake by Virginia Hammon, made for her son Darius Monsef of COLOURLovers. Righteous.

—Paula Forbes

Top Of The Food Chain: Tenderloin

Tenderloin

Illustration by Laura Williams

Welcome to Top Of The Food Chain, a column from Eat Me Daily's meatiest columnist, Ryan Adams. Every week we'll attempt to demystify the options available in your supermarket, breaking animals down piece by piece so that the next time you find yourself staring at endless Styrofoam containers, you'll be able to make an informed purchase. This week: Tenderloin.

I'm going to be one-hundred percent honest with you: I'm not a fan of tenderloin in most cases. It's expensive, and flavor-wise there are better cuts of beef. Mario Batali compared the cut to Paris Hilton — it's nothing special, and yet for some reason everyone wants to get a hold of it. However, the folks clamoring for filet mignon are usually after its most notable claim to fame: it's easily the most tender piece of meat you can find on a cow.

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Celery-Wielding Nudes Now Environmentally Friendly

Celery

Perhaps you have heard of Art Frahm, a cult favorite pin-up painter from the 1950s? Frahm famously painted young women holding grocery bags with celery sticking out of the top, looking shocked with their underwear around their ankles. (It is as weird as it sounds, and totally worth checking out if you haven't [NSFW].)

Well, there is good news, friends: Frahm's celery ladies can now move into the 21st century with these reusable, sustainable bags designed specifically for holding long, fragile items like the aforementioned celery, or baguettes. Now, if only underwear technology could advance in a similar matter, Art Frahm girls wouldn't have anything to worry about.

[via Cool Hunting]

—Paula Forbes

Japanese Breed Eels in Captivity

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Photograph: jrmyst

And now, for your daily update on Japanese Food of the Future: scientists in Yokohama have successfully bred the second-ever generation of fully cultivated eels. Bred from eels that were themselves bred in captivity, this provides hope that future generations of eels will be able to be cultivated, and lessen the strain on natural eel resources, which have plummeted 90 percent in the last 30 years. [via Cold Mud]

Rachael Oehring

Cookbook for Expectant Mothers Recalled

happybabycookbookA cookbook for pregnant women, The Happy Baby Cookbook from Australian Women's Weekly, is being recalled in New Zealand and Australia due to concerns over its nutritional recommendations. The New Zealand Food Safety Authority takes issue with certain recipes in the book that contain ingredients that "food safety officials believe could harm a woman or her unborn child if eaten during pregnancy." It's unclear what these specific ingredients are, although Food Safety News speculates they may be talking about cured meats, soft cheese, and hummus.

We're not experts on gestational nutrition, but it seems to us it's a pretty tricky landscape to navigate and that there are probably several different approaches depending on who you ask. Unless the book is recommending a nightly gin and tonic, is there really not room for it among what are surely hundreds of nutritional guides for pregnant women? The article cited above asks whether there is a difference between banning a book and "recalling it for its content," and we say: semantics?

—Paula Forbes

FoodMarketo: Design and Food [food art]

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Photograph: DesignMarketo

FoodMarketo, a joint venture between online design store DesignMarketo and Apartamento Magazine, is a pop-up design store/cooking workshop that will take place during Milan Design Week, April 14-19.

Aside from jam and bread-baking workshops that are free and open to the public, the pop-up store will also contain products commissioned to more than 30 international designers and an interior designed by Max Lamb and Lars Frideen. We talked to Marco Velardi of Apartamento about the genesis of the store, and how the designers mix food and design, below.

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